Aakhol Ghor, the Assamese Cuisines and Foods from Assam

Its all about Food and Food Habits from the land of blue hills and red river, Assam.

Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......


Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

A Fish Curry for the Lazzy but Tasty Food Wisher!

I do not know the name. But yes it comes from the lazy land!!
This one is a very tribal recipie. I am sure you will get similar versions in across South East Asia!
But this is found mostly in tribes living at hills.

1. Fish - You can use any fish - 5 pieces.
2. Bamboo Shoot - 2 table spoon
3. Tomato - 1 Big, chopped
4. Green Chilly - As much you want.
5. Garlic - 2 big cloves chopped or Jullian
6. Ginger - half of garlic - Jullian
7. Onion - 1 Big chopped
8. Bunch or Corriander cleaned. DO NOT CHOP
9. For dressing- I like a drop or two of mustard oil. Use Olove oil if you want to.
10. Salt - As per taste


Take a thick bottom deep pan. Add 5 to 7 cups of water. Let is come to boil. Add 2,3,4,5 &6. Let is come to boil. Add Salt. Now add the fish pieces. Reduce the flame and cover the pan.

Cook till the fish is soft and now drop the bunch of coriander. Give it one bubble boil cover and remove from flame. Add a drop of oil of your choice. The water must have reduced to one cup per piece.

Serve with steaming hot plain rice and pumpkin flower fritter on the side. Any other flower fritter is good too.